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Use of clarified butter on general cooking (message inside)

For those who use clarified butter on cooking; do you use it exclusively or in combination with other oils on a consistent basis? And what of the flavor - how does it compare to the regular butter? Does it add as much flavor to the dish as regular butter?

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For perfectly fried, mozzarella Arancini, dip a rice ball into flour and shake off any excess. Dip floured ball into egg, allowing any excess to drip off. Finish by coating completely in breadcrumbs. Repeat.